Introduction

This is a reduced sodium dish. I dropped the noodles from 12oz to 8oz to further reduce the calories.
This is a reduced sodium dish. I dropped the noodles from 12oz to 8oz to further reduce the calories.

Directions

Makes 6 servings. Use a 6 quart slow cooker (adjust for time according to your type and size of cooker)

Brown the ground turkey in a nonstick skillet and set aside.

In a medium bowl, combine the tomatoes, garlic, oregano, and pepper.

In another medium bowl, combine the ricotta, parsley, Parmesan.

Spoon 1/3 cup of the tomato mixture into the bowl of a slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half the spinach. Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella. Add another layer of noodles and repeat with the other ingredients. Finish with a layer of noodles and the remaining ricotta mixture, tomato mixture, and mozzarella. Set the slow cooker to low and cook, covered, until the noodles are tender, 2 to 3 hours.

To spice it up, add red pepper flakes to the tomatoes.

If You Don't Have a Slow Cooker: Heat oven to 375° F. Follow the recipe above using no-boil lasagna noodles in place of the dried ones and layer the ingredients in a Dutch oven or large casserole. Cover and bake until the noodles are tender, 50 minutes to 1 hour.